I make my hot cross buns slightly smaller than is traditional. Don't know why, just like them that way, but you form them the size you want, please. Just one thing I must be strict about: you do need to use proper bread flour here, not the usual plain. There's no point to all this effort and ruining your chances of success over such a small but significant point. By effort, I don't mean you need to be hugely active or expert to make these; you just need the patience to sit around while they rise and the faith to believe they will. Very appropriate. For US cup measures, use the toggle at the top of the ingredients list.